NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup dry basmati rice

1.5 cup zucchini

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup of water in a small pot, bring to a boil, reduce to low, and simmer covered for 15 minutes.

• 3

  Mince the garlic clove and slice the zucchini into thin half-moon shapes.

• 4

  In a medium bowl, whisk together half of the olive oil, the lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Add the chicken thighs to the bowl and toss thoroughly to coat them in the lemon-herb marinade.

• 6

  Place the chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F and the edges are slightly golden.

• 7

  While the chicken is roasting, heat the remaining olive oil in a skillet over medium heat and sauté the zucchini for 5-7 minutes until tender-crisp.

• 8

  Fluff the cooked rice with a fork and serve it in a bowl topped with the roasted chicken thighs and sautéed zucchini.